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Bushman Bread  

A sweet rye bread that's a bit like the bread served at Outback Steakhouse.

Cal: 360 Fat: 5g Carbs: 72g Protein: 8g Fiber: 5g
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Original recipe serves 8

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 cups rye flour
  • 2 1/2 cups bread flour
  • 1 tablespoon sugar
  • 1/2 cup molasses ; dark
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1/4 cup cornmeal
  • 1 1/2 cups water ; warm, divided
  • 1/2 ounce yeast ; active dry, or 2 packets

  • You will also need: cookie sheet

    Directions

    Add yeast to 1/2 cup of warm water and allow to soften.

    Add the sugar and let the mixture stand for about 6 minutes or until it becomes frothy or bubbly.

    Combine molasses, rye flour, oil, salt and 1 cup of warm water in a large bowl. Add the yeast mixture and mix until a smooth batter is formed.

    Slowly add the bread flour and mix, until a smooth dough forms. Continue working in flour untl the dough is no longer sticky.   The dough should be very elastic and stretchy.

    Knead the dough for a few minutes.  Place dough in a large, greased bowl. Allow it to rise in a warm place until dough roughly doubles in size, about 1 hour depending on the temperature.

    Punch the dough down.    Grease a large cookie sheet and dust with cornmeal.  Cut the dough in half and shape each half into a round loaf.  Place the loaves on the prepared cookie sheet, and sprinkle with bit more cornmeal.

    Place cookie sheet in a warm place and allow to rise again, for about 45 minutes to an hour.

    Preheat oven to 375F (190C).

    Bake in preheated oven until crust makes a hollow sound, about 30 minutes.

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    Anonymous User on 2012-06-19

    It is somewhat similar to the bread at Outback, but I think the Outback bread might be a bit sweeter.  In any case, this is a really good bread that I will be making again.